Thai steamed cakes, KanomSaibua, with young lotus stems
WATCH CHEF ALYSSA MAKING WATER-LILY STEM CAKES
Lives alongside the river are the traditional lifestyle of Thai people. When Thai people paddling their boat to offer the food to the monks and give them flowers from the river, this creative menu for dessert occurred. The softness of the stems with its crispiness create many different Thai menus with Water lily stems
Ingredients (Serves 5-6 Talai cups)
Lotus Stems 1 cup
(shred pumpkin/melon can be used)
Rice flour ¼ cup
Tapioca flour 2 tbsp
Coconut cream ¼ cup
White sugar ¼ cup
Shredded fresh coconut
Coconut cream 1 cup
Salt ¼ tsp
Palm sugar 1 tbsp
( 8-10 g)
Corn flour 1 tbsp
Pandan leaves 2 ( tied in knot)
Clean the lotus stem then peel the skin till you can see the white part
Cut the stem into 2inch length then soak into saltwater around 10 minutes/optional
Add the rice flour, tapioca flour, and a pinch of salt
Mix all the flour then add sugar and shred coconut milk a little by little
Stir the batter until it is incorporated
Squeeze the soak lotus stems and add to the batter then add half of the shred coconut. Mix well
Place Talai cups and warm them in a steamer for 5 minutes, ( Talai cup is small sauces of 8cm diameter and 1.5cm deep)
Fill the batter into the cups and leave the room for topping then continue cooking on high heat for 20 minutes
Let the steam cakes set then add the coconut, palm sugar topping & shred coconut
How to make coconut topping:
Add the coconut cream in the pot, then mix the corn flour with whisk, turn on the heat, then add palm sugar, salt, and knot of Pandan leaves
Cook the sauce with low heat till the sauce gets thicker
Notes / Variations
A Talai cup is a small saucer about 8 cm in diameter and 1.5cm deep
Happy Halloween with a little devil coconut, pumpkin soup, October 31, 2016
Ingredients: A little devil coconut, pumpkin soup
Water 3 cups
Young Galangal thinly sliced ½ cup
Galangal crushed to break open 1 piece
Chicken thigh and breast 2+1 pieces
UHT coconut milk 1 box
Kaffir lime leaves 4 leaves
Salt ½ teaspoon
Fish sauce 1 tablespoon
Refined sugar 1 teaspoon
Lemon juice 4 tablespoon
Crushed small Thai chili 8 chili
Cooked pumpkins 1 cup
Put sliced young galangal along with the crushed galangal in the well-boiled water in a pot
Soak the thinly sliced chicken thighs and breasts with orange juice and put them in the boiled water, then add coconut milk and continue cooking until the chicken meat is soft
Add shredded kaffir lemon leaves, salt, fish sauce, and sugar
Put crushed small Thai chili into a small bowl of lime juice for use when the soup is served.
Sieve all the hard ingredients and get all coconut soup into the pot
Shred the piece of chicken on the strainer into the pot
Put in one cup of cooked pumpkins and leave a few pieces to make the stand of a little devil
Use the hand blender to blend pumpkins, coconut soup, and shred chicken into the thick creamy soup
Put the soup back to boil then have one big chunk of cooked
Place the soup into a small bowl
Decorate one small piece of the cooked pumpkin-the size of your small finger-with little chili dots, see the left image.
Sprinkle with cut red chilies and coconut cream
The World Best Dish 2010 by CNNGO.com ,October 20, 2017
Southern style of Thai curry with beef and potatoes, peanuts and onions
CNNgo.com listed 50 World Best Food in 2010, named Massaman curry from Thailand, No. 1's World Best Dish.
" Emphatically the king of curries, and perhaps the king of all foods. Spicy, coconutty, sweet and savory, its combination of flavors has more personality than a Thai election.
Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.
“The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner- in the courtesy of Travel.cnn.com
FAB-A (Food And Arts By Alyssa) brings the king of curries to the launch of the cooking & dining with the authentic Thai cuisine and the art of food decoration. It is fun learning, testing, drinking, relaxing, socializing, and discovering the local culture of eating Thai food.
Does it sound like fun? Join us! And feel free to invite a friend! (more..)
Thai Food, November, 2016
Credit: Thaiwaysmagazine.com and part of contents...
The ideal Thai meal is a harmonious blend of spicy, subtle, sweet and sour flavors and is meant to be equally satisfying to eye, nose, and palate. The wonderful essence of authentic Thai food is because of four main Thai herbs. These distinctive tasting herbs are lemongrass, Thai basil, Thai chili, and galangal and they all add nutritional value to our health.
Lemongrass has Citral and Myrcene to cure flu, headaches, indigestion and strengthens kidneys. Thai basil contains essential oils to cure high fever and elevates symptoms of depression while Thai chili contains properties of capsaicin and dihydrocapsaicin easing digestion, and diabetes.
Galangal has allicin, allyl propyl, and dially trisulfide to relieve the common cold, coughing, and high cholesterol. Thai food is not just delicious... It's nourishing and healthy so we wish you good health while you enjoy the wealth of our wonderful dishes!
Basically, eating Thai food is a communal affair joined by two or more people sharing different dishes. So the greater the number of diners, the greater the number of dishes shared. These dishes are eaten together allowing the diners to enjoy the harmonious tastes of the whole meal. A typical Thai meal should consist of a soup, a fried dish, a hot salad (yam), a curry dish or a dip with fried fish and fresh vegetables. Besides, Thai food is normally served with a variety of condiments and sauces, e.g. fish sauce with chilies and vinegar with chilies.